Roast Chicken with Apple Cider (paleo, whole30)

Yay! for entertaining and parties and friends and all the holiday cheer! But “sighhh” because what are we going to serve? what are we going to wear? who is actually going to clean the house? How do I have time for all of this?

I at least have the answer to one of those questions. This Roast Chicken with Apple Cider is absolutely delicious and perfect for entertaining! Your house smells amazing and you look like a total pro with a tender, juicy chicken that is perfectly browned and crispy on the outside. It comes with a wonderful tangy gravy made with the apple cider and chicken juices. Did I also mention that this is paleo (uses ghee!) and whole30 compliant. Yup, you’re going to want to make this one.

Are you ready to give it a go, you party animal you?

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So you want to make a juicy and tender chicken full of flavour? You have come to the right place!

To make this delicious Roast Chicken I have a few tips to help you:

Take the chicken out of the fridge about half an hour before cooking it so that it is at room temperature.

Don’t pass on the herby ghee mixture. This extra step adds so much flavour!

Meanwhile, prep the veggies and apples. Cut them all about the same size so that they cook evenly and toss in a drizzle of olive oil, salt and pepper and some freshly chopped herbs.

Remove the chicken and baste it. Add the prepared vegetables around the chicken and place back in the oven rotated 180 degrees.

Roast for another 30 minutes.

Baste the chicken again. Stir the veggies around and check the internal temperature of the chicken. Roast for another 10-15 minutes until the chicken reaches 165 F internally (use a meat thermometer!)

To make the gravy whisk 1 cup of the leftover liquid with 2 tbsp chicken broth and 1 tsp tapioca starch over medium heat until it starts to thicken. If it doesn’t thicken add another tsp of tapioca starch.